Рецепт Fresh Green Peas & Carrot Curry with Coconut
Blogging Marathon# 52: Week 2/ Day 2
Theme: Seasonal Veggies & Fruits
Dish: Green Peas & Carrot Curry
Fresh green peas in the pod are something I look forward to buy in Spring. They are super sweet and delicious. Even though peeling them is time consuming, I think well worth every minute for these little jewels.
I add these fresh peas in simple ghee rice, or jeera rice. I don't like to add too many spices and overpower the taste of the peas, so I usually keep the dish very simple.
Today's dish is a dry curry with sweet green peas, carrots and some grated coconut. This is a very quick and easy dish that gets done in a jiffy. Fresh green peas hardly take any time to cook and if diced small, carrots don't take too long either.
You can spice the dish up with more chilies, but I keep it mild because I like to eat this curry just as is like salad. It is also great when served with rice, roti or even rolled up as a wrap.
Ingredients:
- Green Peas - 1cup
- Carrot - 2 medium, peeled and diced
- Green chilies - 1~2, finely chopped
- Ginger - ½" piece, finely grated
- Chana dal - 1tsp
- Urad dal - 1tsp
- Mustard seeds - 1tsp
- Cumin seeds - 1tsp
- Curry leaves - 8~10
- Dry red chili - 1~2 (optional)
- Turmeric - ¼tsp
- Grated Coconut (fresh, frozen or dry) - 2~3tbsp
- Salt - to taste
Method:
Heat 2tsp coconut oil in a saute pan, add chana dal, urad dal, mustard & cumin seeds. Once the seeds start to splutter, add red chili, curry leaves, ginger and green chili. Cook for 30 seconds and add the chopped carrot.
Cover and cook till carrots are almost tender.
Stir in the green peas, turmeric and salt. Cover and cook for 3~4 more minutes or until the peas are tender.
Finally add the grated coconut and mix well. Serve with rice or roti. It can also be eaten as a salad :0)